Hopefully you didn’t fill up too much on dips and drinks, because I believe I have a beauty of an entree idea and a gadget that is perfectly matched.

“Make your own…” bars are super fun, and incorporating them into a party is always a hit - everyone gets exactly what they want.  And a Cinco de Mayo taco bar couldn’t be more awesome! Get yourself a meat or two, lettuce, sour cream, cheese, radishes, and some leftover guacamole and pico de gallo, set them all out in bowls with a stack of warmed tortillas for soft tacos and a stack of taco shells. And I recently made the life-changing discovery of these taco plates that keep your tacos upright and your ingredients safely inside the shells.

So what’s to serve with the tacos?

Mexican rice! I’ve made this recipe many times, and it doesn’t fail me.

• 1/4 cup vegetable oil
• 1 large onion, diced
• 2 cups uncooked white rice
• 1 tablespoon seasoned salt
• 1 tsp. garlic powder
• 1 tablespoon cumin
• 1 large tomato, diced
• 4 cups water or chicken broth
• 1/3 cup cilantro, chopped

Preparation:
Heat the oil in a pan and add the onions. Cook them until they’re translucent and tender. Add the rice and spices and saute for about one minute. Add the tomatoes and the broth or water and bring to a boil. Lower the heat and let the rice simmer for 20 minutes or until it is as soft as you like it. Sprinkle the cilantro on top and serve!

Come back soon for the last post in our Cinco de Mayo series, dessert!

Be sure to check out our other Cinco de Mayo recipes!